Creamy Chicken Fricassee with Corn and Olives
A comforting baked chicken fricassee featuring tender shredded meat folded into a silky corn and cream cheese sauce. Blanketed with golden melted mozzarella and topped with an irresistible crunch, this one-dish wonder is weeknight dinner made effortless.
🛒 Ingredients
8 servings
- 2 cooked chicken breasts, shredded
- 1 cup (200 g) canned corn, drained
- ¾ cup (200 ml) heavy cream
- ⅔ cup (150 g) cream cheese
- 3.5 oz (100 g) pitted black olives
- 7 oz (200 g) sliced mozzarella
- 3 oz (80 g) thin potato chips
- ½ cup (100 ml) water
- Salt and freshly ground black pepper to taste
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Directions
- 1
Poach the chicken breasts in salted water for 25 minutes until cooked through. Drain, cool slightly, then shred with two forks. Set aside.
- 2
Blend the corn, cream cheese, heavy cream and water until you get a smooth, pourable sauce.
- 3
Pour the sauce into a skillet over medium heat, stir in the shredded chicken and olives, and season with salt and pepper.
- 4
Simmer for 8–10 minutes, stirring often, until the mixture thickens to a creamy consistency.
- 5
Transfer to a baking dish, lay the mozzarella slices on top, and bake at 400 °F (200 °C) for 15 minutes until bubbling and golden.
- 6
Remove from the oven, scatter the potato chips over the top for crunch, and serve straight away.
💡 Chef's Tip
Poach the chicken with a bay leaf and a sprig of thyme for deeper flavor. Add the chips only after baking — they'll stay crispy right up to the table.
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Same category — Poultry
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